Sustainable Protein Sources Expand In The Marketplace
January 19, 2011 | 1 min to read
Even as more Americans embrace sustainable food, meats often remain the final frontier. Grass-fed, pastured and organic meats can produce wonderful meals, but they can be hard to find, more expensive and a challenge to cook just right.
Still, with a recent swell in films and books ("Food Inc.," "Eating Animals," "The Omnivore's Dilemma," "Animal Factory" and "CAFO") that illustrate problems with industrially raised animals, more consumers are turning to those meats that fall under the "sustainable" umbrella.
These include meats with the certified labels organic, grass-fed, Animal Welfare Approved, Certified Humane and heritage.
But they also can include less stringent credentials of Amish, natural, hormone-free, local and pastured.
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